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Saturday, October 1, 2011

Peach Pandowdy

Just in case you've never heard of a Pandowdy, its alot like a pie without the bottom crust.

And trust me, You'll be so busy eating you won't miss it.

I like to make mine with Peaches and Blueberries. Love that combination. Sadly, I had no blueberries this time, but it was still delicious.

Start by pealing, pitting, and slicing about 8 cups of peaches. Don't measure, just enough to fill your pie dish.

Add a couple tablespoons of flour and sugar (more sugar if you like it sweeter) and sprinkle with cinnamon, nutmeg, ginger, or whatever other fall spice you like. Toss it together a bit to coat the peaches.

Prepare your crust and put it on top. Crimping the edges to be pretty of course.
(Check the bottom of this post for a to-die-for crust)

Bake in a 375 degree oven for about 45 minutes. Take a spoon and push some of the crust down into the filling. (I know you just spent all that time making the cust pretty, but this step is part of what makes a pandowdy). Then bake 15-20 minutes more. I forgot to push my curst down until it was pretty much done baking this time, so it didn't work quite as well. So push more of the crust down than is show in this picture.

Let it cool on a wire rack for about an hour- if you can, and enjoy!

I think it's best with ice cream of coures.

Toasted Pecan (or Almond) Dough

1/4 cup pecans or almonds

1 cup flour (sometimes I do half wheat and half white)

1 tsp sugar

1/2 tsp salt

1/2 cup cold butter, cut in small pieces

3-4 Tbsp ice water

Preheat oven to 350 degrees. Toast pecans/almonds on a cookie sheet for about 10 minutes. They should be a little golden and smell really good. Let them cool and then coarsely grind in a food processor. Add flour sugar and salt and process til combined.